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Yeast dough buns in the oven
Oven-baked yeast buns are great for a cozy family tea party when you pair them with jam, butter, or both. In addition, such pastries can be served with broth or any soup, and can also be used to make burgers (if you make the products larger). I mean, it's completely versatile! If you still have not decided to start making yeast dough, try to do it right now. Just follow all the requirements of the recipe, accurately measure the amount of ingredients, and we guarantee an excellent result!
How to cook Yeast dough buns in the oven
Step 1
Prepare yeast dough for buns. Attach the hook attachment to the mixer. Pour the flour into the mixer bowl, add water and mix until the flour is moistened. Close the bowl and leave the flour to autolyse for 15 minutes.
Step 2
Add crumbled yeast, salt and olive oil to the mixture. Knead the dough, knead it until smooth.
Step 3
Transfer the yeast dough to a clean bowl greased with olive oil, cover and leave to ferment for 45 minutes. Punch down the dough, return to the bowl and rest for another 45 minutes.
Step 4
Line 2 baking sheets with parchment paper where the buns will be baked later.
Step 5
Weigh the yeast dough and divide into 11-12 rolls of 60 g. Cover the blanks with a film and leave to rest for 15 minutes.
Step 6
Dust your work surface with flour. Carefully remove excess carbon dioxide from the bun blanks and roll the blank into a ball with a smooth surface. Place on a baking sheet, cover with foil. Leave yeast buns to proof for 1 hour at room temperature.
Step 7
Turn on the oven to preheat to 243 C. If using a pan to create steam, put it in the oven now. Peel off the cling film and, holding the scissors at a 45-degree angle, cut through each bun.
Step 8
Put a baking sheet in the oven, throw ice cubes into a hot frying pan. Bake yeast buns for about 20 minutes or until golden brown. If you tap on the bottom of the baked bun, you will hear a dull sound. Transfer the finished yeast buns to a wire rack and cool.
Yeast dough buns in the oven - FAQ About Ingredients, Baking Time and Storage
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